Originally I didn’t plan to upload this recipe on my blog but since I’ve received so many questions about it and many of my friends already use the recipe and hand it over to their relatives I changed my mind. This poppy seed cake is not particularly “healthy” in the usual way but soul food for sure and super delicious plus vegan. It’s a winner at all buffets, family parties and also for all non-vegans.
Poppy seed streusel for kids and adults
My family absolutely loves this cake. Almost every time when I take the train home I bake streusel cake for my family. Depending on the season I make a version with apples from the garden, plums fresh from the tree, freshly cutted rhubarb or in winter (or actually any season) this version with poppy seeds.
Especially when I bring cake to a buffet, I often go for this poppy seed streusel cake. Everyone always loves it, kids included. Also it is nit bitter at all (which poppy seeds sometimes can be) and you don’t taste that it’s vegan at all.
The thing with the poppy seed
Except some poppy seeds on bread rolls or a poppy seed snail from the bakery the German cuisine doesn’t offer any dishes with poppy seeds. In other cultures, however, poppy seeds are very common, e.g. in Hungary.
On my blog you can find one other recipe for a poppy seed cake. However, it has another shape and comes without streusel. If that sounds appealing to you, you should definitely check the recipe out!
This poppy seed streusel cake is…
- perfect for poppy seed lovers
- ideal to bring to a buffet
- with delicious streusel
- wheat-free and on spelt-base
In case you give the recipe a try I would really appreciate a short rating and feedback in the comments how you liked it. If you share your recreation on Instagram, make sure to tag me with @sheloveseating so I don’t miss it! 🙂
- 250 g spelt flour you can use one half wholegrain if you like
- 80 g sugar*
- 130 g vegan butter
- 2 tsp baking powder
- a pinch of salt
- 200 g ground poppy seeds
- 30 g starch
- freshly ground vanilla
- 350 ml soy or oat milk + 6 tbs
- 70 g sugar*
- 150 g spelt flour
- 70 g sugar*
- 1 packet vanilla sugar (15g)
- 80 g vegan butter
- 1 tsp cinnamon optional
Preheat the oven to 160°C.
Prepare the poppy seed layer first. Mix the starch with the ground vanilla and add 6 tbs cold oat or soy milk. Stir until well combined. In a pot heat 350ml oat or soy milk and bring it to a boil. Quickly stir in the poppy seeds, sugar and the stark milk and make sure it doesn't build any chunks. Remove from the stove, stir again and let cool down a little.
For the base simply combine all ingredients and knead with your hands. Press the base onto a baking tray (lined with parchment paper or use a baking tin).
Spread the poppy seed layer evenly on top (approx. as thick as your finger).
Combine all ingredients for the streusel and spread them on top of the poppy seed layer.
Bake the cake in the oven for about 30-35 minutes until the streusel turn golden. Remove from the oven, let cool down and cut into squares.
* instead of regular sugar you can also use coconut blossom sugar, however the cake will turn out much darker.